Sheet Pan Garlic Herb Shrimp and Zucchini Noodles with Roasted Veggie Medley
Discover a new weeknight favorite with this vibrant and flavorful sheet pan meal! Succulent, garlic-herb infused shrimp and a colorful medley of roasted bell peppers and red onion are perfectly cooked alongside tender zucchini noodles. This all-in-one dish is not only quick and easy to prepare but also aligns with a low-carb and diabetic-friendly lifestyle, making healthy eating both delicious and effortless.
Equipment
- Large baking sheet (approximately 18x13 inches)
- Large mixing bowl
- Parchment paper (optional, for easier cleanup)
Ingredients
Seafood & Aromatics:
- 2.25 lbs approximately 1 kg or 36 oz large shrimp, peeled and deveined
- 6 large garlic cloves approx. 30g, finely minced
Fresh Produce:
- 3 medium zucchini approx. 200g each, 600g total, spiralized or cut into long, thin noodles
- 1 large red bell pepper approx. 225g, cored, seeded, and thinly sliced
- 1 large yellow bell pepper approx. 225g, cored, seeded, and thinly sliced
- 1 large red onion approx. 225g, thinly sliced
Oil & Seasonings:
- 4 1/2 tablespoons approx. 63g or 67.5ml extra virgin olive oil, divided
- 3 teaspoons approx. 7.5g chili powder
- 1 1/2 teaspoons approx. 9g salt, divided
- 1 1/2 teaspoons approx. 1.5g dried oregano
- 3/4 teaspoon approx. 2.25g garlic powder
- 3/4 teaspoon approx. 2.25g onion powder
- 3/4 teaspoon approx. 1.5g ground cumin
- 3/4 teaspoon approx. 1.5g smoked paprika
- 3/8 teaspoon approx. 0.75g freshly ground black pepper
Instructions
- Prepare Oven and Pan: Adjust an oven rack to the middle position and set your oven to preheat at 425 degrees F (approximately 220 degrees C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
- Season Shrimp and Colorful Vegetables: In a large mixing bowl, combine the prepared shrimp, sliced red and yellow bell peppers, and sliced red onion. Sprinkle with the chili powder, garlic powder, onion powder, ground cumin, smoked paprika, and black pepper. Add 3 of the minced garlic cloves (half of the total), 2 1/4 tablespoons (half) of the olive oil, and 3/4 teaspoon (half) of the salt. Toss everything together thoroughly to ensure all components are evenly coated with the oil and seasonings.
- Arrange on Baking Sheet (Part 1): Carefully distribute the seasoned shrimp and vegetable mixture in a single, even layer across approximately two-thirds of your prepared baking sheet. Avoid overcrowding to ensure proper roasting.
- Prepare Zucchini Noodles: To the same mixing bowl (no need to wash), add the zucchini noodles. Drizzle with the remaining 2 1/4 tablespoons of olive oil, the remaining 3 minced garlic cloves, the remaining 3/4 teaspoon of salt, and the dried oregano. Gently toss the zucchini noodles to coat them well.
- Arrange on Baking Sheet (Part 2): Neatly place the seasoned zucchini noodles onto the remaining one-third of the baking sheet, keeping them somewhat separate from the shrimp and pepper mixture.
- Roast to Perfection: Transfer the baking sheet to the preheated oven. Roast for 12-15 minutes. The shrimp should be pink, opaque, and cooked through, and the vegetables should be tender-crisp with slight caramelization.
- Serve Immediately: Carefully remove the baking sheet from the oven. To serve, create a bed of the warm zucchini noodles on each individual plate and then top generously with the roasted shrimp and colorful vegetable medley. This dish is best enjoyed hot.
Notes
Estimated Nutritional Information (per serving):
- Calories: 333 kcal
- Protein: 37 g
- Total Fat: 13 g (Saturated Fat: 1.7 g, Monounsaturated Fat: 7.7 g, Polyunsaturated
- Fat: 1.1 g)
- Total Carbohydrates: 14.7 g (Dietary Fiber: 3.5 g, Total Sugars: 7.9 g)
- Net Carbohydrates: 11.2 g
- Sodium: 817 mg